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French Pistachio Cake: A Delicious Recipe & Baking Guide Recipe

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French Pistachio Cake is a moist and delicate dessert bursting with the nutty, subtly sweet flavor of pistachios. This elegant cake features a tender crumb with a slightly crisp edge, enhanced by homemade pistachio paste in both the cake and frosting. Simple to prepare yet rich in flavor, it offers a perfect balance of buttery richness and pistachio earthiness, ideal for special occasions or an indulgent tea-time treat.

Ingredients

Scale

For the Cake:

  • 1 ½ cups (180g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cup (1 ½ sticks or 170g) unsalted butter, softened
  • 1 ¼ cups (250g) granulated sugar
  • 3 large eggs
  • ½ teaspoon almond extract
  • ¾ cup (180ml) whole milk
  • ½ cup (60g) shelled, unsalted pistachios, finely ground
  • Green food coloring (optional)

For the Pistachio Paste:

  • 1 cup (120g) shelled, unsalted pistachios
  • ¼ cup (60ml) water
  • ¼ cup (50g) granulated sugar
  • 1 tablespoon almond extract

For the Simple Syrup:

  • ½ cup (120ml) water
  • ½ cup (100g) granulated sugar
  • 1 tablespoon pistachio liqueur (optional)

For the Pistachio Buttercream Frosting:

  • 1 cup (2 sticks or 227g) unsalted butter, softened
  • 3 cups (360g) powdered sugar, sifted
  • ¼ cup (60ml) heavy cream
  • 2 tablespoons pistachio paste (from above)
  • 1 teaspoon vanilla extract
  • Pinch of salt

For Decoration:

  • ¼ cup (30g) shelled, unsalted pistachios, roughly chopped

Instructions

  1. Make the Pistachio Paste: In a small saucepan, combine 1 cup shelled pistachios, ¼ cup water, and ¼ cup sugar. Bring to a boil over medium heat, stirring constantly until sugar dissolves. Continue cooking for 5-7 minutes until water evaporates and pistachios are coated in a thick syrup, being careful not to burn. Let cool slightly.
  2. Process Pistachio Paste: Transfer mixture to a food processor, add 1 tablespoon almond extract, and blend until smooth, scraping sides as needed. Add water 1 teaspoon at a time if too thick. Store in airtight container in the fridge until use.
  3. Prepare Cake Batter: Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan and optionally line the bottom with parchment paper.
  4. Combine Dry Ingredients: In a medium bowl, whisk together 1 ½ cups flour, 1 ½ teaspoons baking powder, and ½ teaspoon salt to evenly distribute the leavening.
  5. Cream Butter and Sugar: Using an electric mixer, beat ¾ cup softened unsalted butter and 1 ¼ cups granulated sugar for 3-5 minutes until pale and fluffy.
  6. Add Eggs and Almond Extract: Beat in 3 eggs one at a time, mixing well after each. Stir in ½ teaspoon almond extract.
  7. Alternate Dry and Wet Ingredients: Gradually add dry ingredients to the butter mixture alternating with ¾ cup whole milk, starting and ending with dry. Mix gently to combine, avoiding overmixing.
  8. Incorporate Ground Pistachios and Color: Fold in ½ cup finely ground pistachios. Add green food coloring a few drops at a time if using, to desired shade.
  9. Pour Batter and Bake: Pour batter evenly into prepared pan and bake in preheated oven at 350°F (175°C) for about 40-45 minutes, or until a toothpick inserted in center comes out clean.

Notes

  • Make sure not to overmix the batter to keep the cake tender.
  • Using homemade pistachio paste intensifies the flavor better than store-bought.
  • Green food coloring is optional and purely for visual enhancement.
  • The pistachio buttercream frosting recipe complements the cake perfectly and can be made ahead.
  • Store the cake covered at room temperature for up to 2 days or refrigerated for up to 5 days.
  • To make pistachio paste smoother, add water gradually while processing.

Keywords: French pistachio cake, pistachio dessert, nutty cake, moist pistachio cake, homemade pistachio paste, pistachio frosting, elegant French dessert

Find it online: https://mixitwitjoe.com/french-pistachio-cake-a-delicious-recipe-and-baking-guide-recipe/